Vegan Meatballs

Cutting into one of the vegan served over spaghetti

5 from 15 votes

These vegan meatballs are a delicious meat-free alternative to one of your favorite comfort foods. Quick and easy to make and perfect for meal prep and freezer meals.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings: meatballs

Author: Yumna Jawad

Equipment

Ingredients

2 tablespoons flaxseed plus 5 tablespoons water
1 15- ounce can chickpeas drained and rinsed
1 cup walnuts
½ cup rolled oats
¾ cup Italian breadcrumbs
1 tablespoon soy sauce
2 tablespoons tomato paste
½ small onion
1-2 garlic cloves
2 teaspoons Italian seasoning
½ teaspoon salt
25 ounces marinara sauce for serving
1 pound spaghetti for serving

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Place the flaxseed and water in a small bowl, mix and let stand for 5 minutes.
Add all the ingredients to the food processor along with the flaxseed mixture, and blend until well combined. You can also place the ingredients in a large bowl and blend using an immersion blender, potato masher or fork.
Form the meatballs with your hands, or by using a medium cookie scoop, which yields about 18-20 meatballs. Place them on the prepared baking sheet and bake in the oven for 30 minutes, turning the meatballs halfway through.
Transfer the meatballs to a skillet with the heated marinara sauce and lightly stir together to combine. Serve over spaghetti, if desired.

Notes

Storage: Store any leftovers in a small airtight container. It will last for up to 5 days in the fridge.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

Instead of fresh onions and garlic, you can use onion powder and garlic powder.
To make it gluten-free, use almond flour instead of breadcrumbs and tamari instead of soy sauce.

Nutrition

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